We both enjoy discovering new meals out in the world of wonderful restaurants we have in San Francisco, so in many ways this is another family hobby.
For this post we return to another family favorite: Frances
I was running late from the office, so I asked the boys to start ordering and I would be there in time to order my entree.
Well it seems they did pretty good in my absence with lemonade and white wine. They started with the house famous bacon smoked beignets. These are not too greasy, but really it's the maple chive creme fraiche that seals the deal, it is served like a dip so you can compare and contrast the flavors.
Simple but complex was the Chicory salad. The veined pink and white leaves, peppery and bright with bites of radish and asparagus ... so lovely, such a happy dish.
We ordered some roasted artichokes, but I just wasn't wowed by them. Secretly because we make them at home, so I just sort of redirected my calorie intake. (don't worry, we finished them the next day).
The Manfriend had perfectly cooked and seasoned halibut.
The kid the bavette steak which he enjoyed even more the next day when we inserted the leftovers into a quesadilla for lunch the next day :)
Pour moi, the chicken roulade, which is not really something you'd expect me to order if you knew me, but I was intrigued. I think it was cooked using a sous vide process, which usually I am a little skeptical on, but what can I say? I was won over. So tender, flavorful with a nice proper char, that if you're a carnivore you'd appreciate.
This place is really hard to get a reservation. Sometimes if you can it's best to just try and walk in for a first seating if there are only 2 of you, and even then you might end up at the counter, but really, it's a nice bright space and the staff are delightful. Second time out as a family and we all give it the thumbs up.
*all photos by The Kid :)
It sounds wonderful, glad you had such a delicious meal. It's such a luxury when someone else has to do the washing up!
ReplyDeleteI'm ridiculously fortunate CJ. My husband does at least half the cooking and washing up these days. He also gets out of work and back home often more than an hour earlier than me, so we all benefit when the process gets going sooner rather than later.
DeleteAs a foodie voyeur, I really was salivating, but the REAL question is: what as the price of that fabulous meal in the city?
ReplyDeleteOooo, Nancy, asking the hard hitting questions! hehe. I believe the dinner was approx. $125 without alcohol. That includes 2 starters, 1 salad, 3 entrees and 1 dessert. I can't remember if that includes the kid's house lemonades. We are aware of the cost of such a luxurious and fun hobby:) It's really nice when you feel it was worth it. I still feel bad I didn't sit down on time with them, but they kept the ball rolling for me.
DeleteHehe, what is money for anyway? A girl has to eat.
Deletethe Kid is taking some amazing photos. WOW.
ReplyDeleteThanks Kathy, I do admit to cropping one maybe two. I think it's neat he likes to take photos of food.
DeleteThe one thing I remember about San Fransisco besides the gorgeous views, and the clean air is the amazing food. From bread bowls filled with clam chowder to the amazing varies of seafood, my mouth is watering just thinking about it all. You will never be bored eating in San Fran.
ReplyDeleteMeredith
You have some lovely memories that we sometimes take advantage of out here. I have to say, crab season in San Francisco makes some of us excited like it's another Christmastime. My husband and father and best pal all track the crab season prices at opening.
DeleteNice! We only eat out once a month. The CFO is super strict. How do you eat roasted artichokes? The regular way? Me and the girls love artichokes, but sometimes I don't pick a good container from TJs.
ReplyDeleteI get where the CFO is coming from. You pick and choose what you can within any budget, especially for recreational items. I am not always as good with the budgeting.
DeleteI think these might've been fried. But if we have leftover artichokes that have been steamed, I will toss them in olive oil and salt and pepper and roast high heat. if they are small some people do not parboil, but I do, just because, I think they come out more tender. The oven roasting gives it a nutty woody flavor. we serve with a balsamic vinagrette or mayo or a mix of the two together. Sometimes if we are feeling crazy mayo and fine dijon with red wine vinegar and salt and pepper. whoo hoo!